Bacon First

[BethV]

After 7 days curing, the bacon hit the grill this morning. I'm amazed at how easy the entire process was. Can't wait for breakfast tomorrow morning... Hummm, maybe I won't!

 

[Buttah Butts]

Looks delicious !! I love doing my own bacon !! Please let us know how it tasted and what method you used

 

[BethV]

Thanks! I used Amazing Ribs recipe. Maple Bacon.

https://amazingribs.com/tested-recipes/pork-recipes/how-make-smoked-bacon-home

They call for 3-5 days curing. I cured for 7. I did cut off a couple pieces to fry up and taste for flavor. It's very nice. Not too salty, not too sweet. Very meaty.

I used LJ competition pellets (apple, cherry and hickory).



Smoked 225 for about 3 hours until internal temp was 150.

 

[Bytor]

Looks great! I have got to try to make these......

 

[mooncusser2k]

Wow that looks tasty! ? ? ??

 

[Buttah Butts]

I use there recipe and well. But usually do there simple bacon recipe

 

[BethV]

Morning Bacon Tasting!!
Smells like bacon in the house, but not as strong as commercial. It's maple bacon so it's a slight bit sweet around the edges, and very clean tasting. Not like you're eating greasy bacon (love that too ?). Nice smoke, great bite and flavor. I'll do more smoke next time. Maybe 180 for the first 30-35 minutes before raising the temp to 225.

I made 3 slices to try it out. Hubby walked in and ordered 9 more!!! Guess he's a fan!

 

[cookingjnj]

That is some fine looking bacon!

 

[tpack]

Great looking bacon by the way. The only issue I had when I made some a while back was when I cooked it, the lean part of the bacon was done quicker that the cured fat. I had to over cook the bacon to get the fat done enough for me which left the lean part almost burnt. Mine looked a lot like yours. I have seen other pictures of bacon on different sites where the lean part is just right and the fat is way undercooked. What are your thoughts.

 

[BethV]

I used a brine that contained maple syrup. So the edges of the bacon took on a darker color but they weren't burnt, more caramelized. And we liked the sweet crunchiness of the edges. I cut all slices 1/4 inch. We didn't notice any difference in the fat and meat consistency in cooking once done. I cooked the bacon at 375F for 27 minutes to get it to what you see in the photo. We were really happy with the outcome. I would just want to try and get a bit more smoke on it next time.

We did notice that there is a thicker, fattier side of the slab. I will stay away from that the next time. It was not as meaty so I just cut away a lot of the fat on some of those pieces (after it was cured), but we were fine with that. The last thing I want to eat is soft fat! It might just be the natural anatomy of the pork belly when you get it in one piece.

 

[PSU-85]

I made the same bacon a few weeks ago and really like the results. Like your's my edges got a little dark from the maple syrup. Doesn't fry up quite as crisp as commercial bacon which is fine with me but my wife and son like their bacon a little firmer.

 

[BethV]

Frying it is tricky I agree. I generally bake my bacon anyway unless I'm using it diced in another dish.

Just a tip, if you're not already doing this, baking the bacon on a rack makes a world of difference in the outcome. It cooks much more evenly.

 

[PSU-85]

Frying it is tricky I agree. I generally bake my bacon anyway unless I'm using it diced in another dish.

Just a tip, if you're not already doing this, baking the bacon on a rack makes a world of difference in the outcome. It cooks much more evenly.

How long and at what temp do you bake your bacon?

 

[BethV]

225F until IT one 150. Took close to three hours.

Next time I plan on LO smoking it for 45 minutes or so before I actually raise the temperature to 225. I would like more smoke on it.